Espaços semelhantes a İmi Ayayorgi

Modernised ocakbaşı with a Nişantaşı pedigree, transplanted to the marina with mixologist-led cocktails and grilled meats by the water

Italian-leaning Mediterranean kitchen on the cape, pasta, wood-fired pizza and Aegean fish in a room engineered for long sea-view dinners

The Kabak family's marina-side outpost where the day's catch is read off a board and the rakı arrives without asking

All-day kitchen on the yacht slips, French-leaning breakfast through midnight cocktails, run by a working chef line rather than a brand operator

Ayşenur Mıhçı's farm-to-table Aegean room, the only Michelin Bib Gourmand and Green Star on the peninsula

Ilıca Hotel's open-deck Aegean room overlooking the thermal bay, the resort coast's most assured kitchen

The Viento courtyard where Alaçatı's stone-village finally has a Michelin-listed seafood room of record

Chef Can Aras's wood-fired seafood room, the most ambitious new arrival the stone village has had in a decade

Türkiye's first lobster restaurant, Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick

Melih Teksen's twenty-five-year Alaçatı institution, transplanted to Buradan's organic vines, set menu and pairings among the Grenache rows

The 1975 Dalyan harbour fish house that defines what a Çeşme balık restoranı should taste like

The original Şifne address of the Kabak fish dynasty, the quiet one, where the locals still go

Chef Ahmet Horasan's lemon-tree courtyard, Gault & Millau Türkiye 2024 Best Seafood

The Hacımemiş garden-cocktail format done at scale, kitchen runs all day, bar runs late, 150 covers under the trees

Since 1993, the fishing-harbour family room that defined Port Alaçatı before the marina arrived around it

Sertan's small seafood room on the Yıldızburnu cape, water-edge tables, sharp kitchen, prices that still make sense by Çeşme standards

A chef's seafood room with a jazz bar that infuses the Aegean into the glass

Meltem Güner Atalay's hillside estate, night-harvest grapes, gravity-fed cellar, 20,000 bottles by hand

Stone-walled Hacımemiş room where wine, jazz and Aegean cooking share the same evening, Ozan Musluoğlu directs the music

Buse Bağlayan's farm-to-table room inside Small Luxury Hotels' only Alaçatı address, the kitchen is fed by the family's Ovacık farm